Peri-peri chicken

Recipe from: 8 September 2015
recipe, braai, chicken

Ingredients 6
Servings 4
Time 00:25


  • 8
    chicken thigh fillets, halved
  • your favourite peri-peri sauce
  • 1
    each lemon and orange, sliced
  • 16
    lemon leaves
  • 4
    prawns, shells removed
  • 4
    strips of bacon


Marinate the chicken pieces in the peri-peri sauce overnight.

Thread the chicken onto the skewers with citrus wedges and lemon leaves in-between.

Finish off each skewer with a prawn wrapped in a bacon strip.

Then fry or grill until just cooked, but still juicy. The kebabs are tasty cooked over a braai but if it’s too cold outside, sear them in a pan and then pop them into the oven for about 15 minutes at 200°C.


If you decide to use chicken breasts instead of thigh fillets, decrease the marinating time to ensure a succulent result.

Text and image source: Home magazine

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Read more on: braai  |  recipe  |  chicken

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